Beef Pot Pie
Serves: 4-6 Servings
  • 2 tablespoons vegetable oil
  • 1½ pounds sirloin steak, cut into ¾-inch cubes
  • 2¼ teaspoons kosher salt, divided
  • 1¼ teaspoons ground black pepper, divided
  • 1 cup chopped onion
  • 2¼ cups beef broth, divided
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon garlic powder
  • 1½ cups baby Yukon gold potatoes, halved or quartered (about 8 ounces)
  • 1½ cups (¾-inch) chopped carrot
  • ½ cup all-purpose flour
  • ½ cup frozen peas, thawed
  • ½ (14.1-ounce) package refrigerated piecrusts
  • 1 large egg
  • 1 teaspoon water
  1. In a 10-inch cast-iron skillet, heat oil over medium-high heat. Sprinkle beef with 1½ teaspoons salt and ¾ teaspoon pepper. Working in batches, add beef and onion to skillet; cook, turning occasionally, until browned, about 6 minutes. Return all beef mixture to skillet. Add 1¾ cups broth, Worcestershire, thyme, and garlic powder, scraping any browned bits from bottom of skillet with a wooden spoon; bring to a boil. Reduce heat; cover and simmer until beef is almost tender, about 40 minutes. Stir in potatoes and carrot; simmer for 5 minutes.
  2. Preheat oven to 375°.
  3. In a small bowl, whisk together flour, ½ teaspoon salt, ¼ teaspoon pepper, and remaining ½ cup broth until smooth. Whisk into beef mixture. Cook, stirring frequently, until mixture begins to thicken, 2 to 3 minutes. Stir in peas. Remove from heat.
  4. On a lightly floured surface, unroll piecrust. Place onto hot filling, crimping if desired. Cut 4 small vents in top to release steam.
  5. In a small bowl, whisk together egg and 1 teaspoon water. Brush egg wash onto crust. Sprinkle with remaining ¼ teaspoon each salt and pepper.
  6. Bake until crust is golden brown and filling is bubbly, about 25 minutes. Let stand for 20 minutes before serving.
Recipe by Southern Cast Iron at